Compote of Rabbit with Prunes

Compote de Lapin aux Pruneaux

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

This unusual and heavenly dish of shredded rabbit and plump prunes set in aspic is Lucien Vanel’s version of an old French recipe. In the Southwest, the word compote can be applied to any sort of stewed shredded meat or poultry (rillettes).

One of the problems with rabbit is that it often comes out tasteless and dry. In this dish, however, the flesh is tender and moist. When shredded, it gives the compote the texture of rillettes. The main difference between this compote and